This lamb shoulder makes an amazing Sunday lunch. Packed with flavour, the lamb is roasted with rosemary and anchovy and pairs beautifully with the sweet, nutty flavour of the gruyère-topped dauphinoise.

Temperatures

 Roast the lamb to your liking — medium rare,  medium or well done. Our chef, Laura, cooked the lamb to 62°C so it was perfectly juicy with a lovely pink centre.

Medium-Rare: 62°C

Medium-Well done: 72°C

Well done: 77 °C

Ingredients

Serves 4-6

For the lamb

• Boneless lamb shoulder, rolled and tied (225g per person)
• 2 tbsp vegetable oil
• 3 sprigs fresh rosemary
• 1 jar of salted anchovy fillets, take 6 fillets and cut into quarters – keep the remaining for the green beans
• 6 garlic cloves, thinly sliced
• 10g salted butter
• ½ cup white wine
• Seasoning

For the potatoes

• 500g potatoes, thinly sliced
• 300ml double cream
• 300ml whole milk
• 3 garlic cloves
• 100g Gruyère cheese
• 25g salted butter
• ½ tsp ground nutmeg

For the beans

• 400g green beans, topped and tailed
• 2 tbsp olive oil
• 1 tbsp chopped anchovy
• 1 tbsp chopped anchovy
• 1 clove garlic minced
• 5g salted butter
• Pinch ground black pepper

Directions

To make the lamb

• Remove the lamb from the fridge and bring to room temperature.
• Heat the oven to 210°C/ 190°C fan/ gas 5.
• Criss-cross the lamb roughly 15 times across the top.

• Insert a slice of garlic, a few leaves of rosemary and a piece of anchovy deep into each cross.
• Insert a slice of garlic, a few leaves of rosemary and a piece of anchovy deep into each cross.
• Rub the lamb with the oil and seasoning.
• Cook for 20 mins in a roasting tray, turn the heat down to 190°C/ 170°C fan / gas 3, then cook until the internal temperature reaches 62°C for medium rare, 72°C for medium or 77°C for well done.
• Remove the lamb and place on a plate to rest for at least 15 minutes.
• Put the roasting tray onto your stove top on a high heat, deglaze (removing the brown residue from the pan) using a wooden spoon or spatula. Add the wine, then the butter, and remove the tray from the heat once the butter has melted.
• Put the roasting tray onto your stove top on a high heat, deglaze (removing the brown residue from the pan) using a wooden spoon or spatula. Add the wine, then the butter, and remove the tray from the heat once the butter has melted.
• Decant the gravy into a saucepan, ready to reheat just before serving.

To make the potatoes

• Try and do this whilst the lamb is cooking and add to the oven.
• In a large saucepan add the milk, cream and garlic. Bring to a simmer.
• Slice the potatoes finely, add them to the milk and simmer for 3 mins until just cooked.
• Gently stir, separating the potatoes, ensuring the mix doesn’t stick to the pan.
• Remove the potatoes with a slotted spoon and place in a wide, shallow ovenproof dish.
• Pour over the cream, removing the garlic.
• Pour over the cream, removing the garlic.
• Scatter over the grated cheese, then bake for 30 mins until the potatoes are soft and golden brown.

To make the beans

• Cook the beans in salted boiling water until tender, roughly 3 minutes.
• Mix remaining ingredients together.
• Drain, and combine the beans with the dressing.

Laura Tulloch

Thermapen Chef & Caterer

@laura_sussexfoodie

"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."